6 lb. ground beef
3 c. oats
6 eggs, beaten
4 tsp. salt
6 tbsp. chopped onions
2 c. cold water

Mix together and fill quart canning jars up to shoulders. Cover with tomato mixture leaving 1 inch headspace. Note: You may brown meatballs in the oven, or saute them in olive oil prior to placing in jars, if desired.

Place filled jars in pressure canner. Vent canner until steam comes from vent for 10 minutes before sealing or placing weight. Pressure cook for 90 minutes at 10 pounds pressure.

TOMATO MIXTURE:

4 qt. tomato juice
1/2 tsp. pepper
1 tsp. salt

Bring to boil.